Kebab, a doner kebab sandwich shop, opening on St. Claude Avenue in early March

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Kebab (2313 St. Claude Ave., 504-383-HEAT; www.kebabnola.com), a restaurant serving doner kebab sandwiches with rotisserie pork or chicken, is opening in early March in the old Henry’s Bakery & Deli. The creators of the Pizza Speakeasy, Benjamin Harlow and Walker Reisman, say they became interested in doner kebab sandwiches while traveling through Europe with Caravan Stage Company.
Kebab's house sandwich, served with pickled beets. - MEGAN BRADEN-PERRY
  • MEGAN BRADEN-PERRY
  • Kebab's house sandwich, served with pickled beets.


"You can't really get good doner-style kebab sandwiches in New Orleans anywhere,” Harlow says. “You can get gyros and lamb and beef stuff, but nothing that's really centered on that wildly flavorful really crispy pork sandwich that is that German doner kebab-style sandwich or that Greek doner kebab-style sandwich."
Walker Reisman shaves pork for the doner kebab sandwiches. - MEGAN BRADEN-PERRY
  • MEGAN BRADEN-PERRY
  • Walker Reisman shaves pork for the doner kebab sandwiches.

Kebab’s sandwiches will be served on house-baked bread with shredded rotisserie meat, house-pickled cucumber, tzatziki and zhuk, a cilantro-based Israeli hot sauce. The menu also includes hummus and falafel sandwiches and Belgian, beet and sweet potato fries. Harlow, Reisman and their pastry chef Elyse Manning hope to host lamb roasts at Kebab at least monthly, if not weekly. There will be a gallery behind the long lunch counter and three 4-foot diorama boxes at Kebab for visual artists to showcase their work. Kebab’s owners also hope to host pop-ups there for their formal dining concept, Margaret’s, which will eventually become a brick-and-mortar restaurant.
Benjamin Harlow stretches dough to bake fresh for sandwiches. - MEGAN BRADEN-PERRY
  • MEGAN BRADEN-PERRY
  • Benjamin Harlow stretches dough to bake fresh for sandwiches.



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